Easter Hot Cross Muffins
photo by Redsie
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄2 cup raisins
- 2 tablespoons orange juice
- 1 3⁄4 cups all-purpose flour
- 2⁄3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon clove (optional)
- 1⁄2 cup candied peel
- 1⁄2 cup chopped dried apricot
- 1 egg
- 1 cup low-fat milk
- 1⁄4 cup vegetable oil
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
-
Glaze
- 1 1⁄4 cups sifted icing sugar
- 4 teaspoons orange juice
directions
- Preheat oven to 350°F Place raisins in a small bowl. Pour juice overtop. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9x5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.
- In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.
- Bake in centre of preheated oven until a cake tester inserted into centre of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.
- Glaze:.
- Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.
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Reviews
-
I LOVED the orange juice in this - it was a great addition - these worked perfectly for me and we all enjoyed them thoroughly. I did not use dried apricots - I discovered I had none when I came to make these, so I doubled up on the peel, which is my home-made recipe and worked extremely well. Everyting else was exactly as written - my muffins, excuse me(!!) rose very high and were very light!! Very much a keeper for me - thanks for posting this wonderful idea....a great classic with a twist! FT:-)
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Tweaks
-
Made these as i didnt have time to make hot cross buns, very easy and quick. I used butter instead of oil as i didnt have enough and used brown sugar insead of granulated. I didnt have apricots either so i just increased the amount of raisins and peel to make up for it. I didnt used the cloves as i dont like it and next time might add a little more cinnamon or some nutmeg. They are beautiful, light and tasty! I used melted white chocolate for the cross and its was perfect! Making another batch for gifts as the family have near enough polished this batch off! Thanks for sharing!
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I make Hot Cross Buns every year-but this year I have my left arm in cast-so I tried these. They are the next best thing!!! I used currants instead of apricots, 3/4 tsp of nutmeg instead of allspice and didn't use the mace. I doubled the recipe and got 24 nice sized muffins. Since I have diabetes I didn't put the sugary crosses on them either. Tasted great without them-especially warm with butter!!! Yum! Thanks for sharing!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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